On Mon, 14 Feb 2005 13:58:25 -0500, "HUTCHNDI"
> wrote:

>I just wanted to ask anyone giving the advice that the tiles would not make
>that much of a difference, how long has it been since you baked on a cookie
>sheet? Thats what I had been doing until now.
>
>My first loaves just came out of the oven, and the difference from my
>earlier breads can best be described as the difference between frisbees and
>footballs. And these contained (a 1 cup total mix) whole wheat, flax, and
>spelt to boot. I have never made a loaf that had risen like these before,
>so I am putting my 2 cents forward as saying yes, they work.
>
> Granted, I also made some major changes in my recipe after watching that
>artisan bread dvd, mostly concerning less flour (alot, at least a cup and a
>half less in my 2 loaf recipe), kneading and stretch and fold technique.
>
>The only possible drawback, if this is one, is that now the loaves come out
>a bit blackened on the bottom, but I can certainly live with that concerning
>the benifits I am getting.
>
>Hutchndi
>

Howdy,

The "difference between frisbees and footballs" is not
likely to be caused by the tiles...

As you say, you made other "major changes" and it is far
more likely that those account for the differences you
observe.

All the best,

--
Kenneth

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